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Cashew chili is easy, delicious, filling, and vegetarian. What more can you ask for?
|Directions||Chop the celery, onions, and bell pepper, then sauté them in olive oil until tender.
Add tomatoes and beans (with water) and all spices. Cover and simmer for 5-10 minutes, until you’re happy with the amount of liquid. Add vinegar and cashews.
Taste and adjust seasonings, remove bay leaf, and serve.
|Notes||I like chunky chili with mostly kidney beans and cashews. If you prefer something soupier, use the smaller amounts of beans and nuts.
Here’s another vegetarian chili recipe
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Laura K. Lawless
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